Victoria Moran

Victoria Moran is an international speaker, a board-certified holistic health counselor (C.H.H.C., A.A.D.P.), and VegNews cited her among the Top 10 Vegetarian Authors. Her books include the perennial best-seller Creating a Charmed Life, and the vegan weight-loss classic The Love-Powered Diet. Coming in April is Main Street Vegan: Everything You Need to Know to Eat Healthfully and Live Compassionately in the Real World, written with her daughter, Adair Moran, an actor, stunt performer, and lifelong vegan.

Victoria is the founder and director of Main Street Vegan Academy, debuting this year to train and certify
Vegan Lifestyle Coaches. She’s been a guest on Oprah, Today, and Good
Morning America Now, and her articles appear in Yoga Journal,
Vegetarian Times, VegNews, and Natural Health. Follow her on Twitter:
@Victoria_Moran.

There are no menus, amounts or absolutes here. Instead of rules to resist, you’ll find tools to use in getting new concepts off the drawing board and into practice.

A person who deepens his or her spiritual life often evolves toward a gentler, more natural diet. Conversely, people who improve their diets, particularly those who become vegetarian, are often led to explore their spiritual natures.

Any time we stuff ourselves, starve ourselves, or eat something we know to be harmful, we’re mistreating ourselves. When we do any of these things repeatedly, we establish a self-destructive and self-defeating pattern. When we want to stop and we can’t, we’re addicted.

Slice the bananas and place in a blender. Add 1/2 cup water, sorghum, and vanilla. Add additional water gradually to reach desired consistency (either thick or thin is good). Drink as is or pour over granola, other cereals or fruit. Variation: Add 1 teaspoon carob powder with the water, for chocolate banana milk.

Mix the Brazil nuts and water in the blender, then add the rest of the ingredients and blenderize well. Place the double broiler over boiling water. Cover. Cook, stirring occasionally, for 40 minutes. Pour into heat-proof bowl or pan that has been rinsed in cold water. Chill a few hours in the refrigerator. Unmold, slice and serve.

Prick eggplant all over with a fork and bake in a 400 F oven about 45 minutes, until very soft and slightly imploded. Scrape out pulp and chop finely. Stir in remaining ingredients and chill before serving. Spread on crackers or on thinly sliced dark rye bread.